不同萃取温度哥伦比亚咖啡萃取液香气分析Analysis of Colombia Coffee Extracts' Aromas at Different Extraction Temperatures
朱晓红;
摘要(Abstract):
以中深烘哥伦比亚咖啡豆为原料,采用热脱附联合气相色谱-质谱法,对比不同萃取温度下咖啡萃取液的挥发性成分的差异,通过峰面积定量探究其主要风味物质的变化规律。结果表明,三种萃取温度哥伦比亚咖啡萃取液的香气成分有93种,成分基本一致,含量有所不同。各香气成分峰面积总和由大到小为:中温(456.19亿)>高温(443.81亿)>低温(422.16亿)。香气化合物主要有呋喃类、吡嗪类、吡啶类、吡咯类、醛类、酮类、酚类、酸类、醇类、内酯类、酯类、含硫类等。随着萃取温度升高,含量先增后减的有:呋喃类、吡嗪类、吡啶类、醛类、含硫化合物;含量不断增加的有吡咯类、酚类、内酯类;含量不断减少的有酮类、醇类、酯类。经专业认证的咖啡品鉴师进行杯测,感官品评结果表明:低温萃取液果香明显,中温更显坚果香,高温呈浓黑可可香。
关键词(KeyWords): 哥伦比亚咖啡豆;萃取温度;气相色谱-质谱法;香气成分
基金项目(Foundation):
作者(Authors): 朱晓红;
参考文献(References):
- [1]FARAH A.Coffee:production,quality and chemistry[M].Croydon:Royal Society of Chemistry,2019:3-22.
- [2]丁莉,侯媛媛.中国咖啡产业形势分析及发展建议[J].热带农业科学,2019,39(3):105-109.
- [3]BUFFO R A,CARDELLI-Freire C.Coffee flavour:an overview[J].Flavour and Fragrance Journal,2004,19(2):99-104.
- [4]HOLSCHER W,STEINHART H.In Thermally Generated Flavors[J].Washington,DC,1994;204-210.
- [5]DEIBLER K D,ACREE T E,LAVIN E H.Food flavors:formation,analysis and packaging influences[J].Elsevier:Amsterdam,1998(40):69-78.
- [6]COSTA AM,FRETITAS.The use of an electronic aroma-sensing device to assess coffee differentiation-comparison with spme gas chromatography-mass spectrometry aroma patterns[J].Journal of Food Composition and Analysis,2001(14):513-522.
- [7]KORHONOVA M,HRON K.Coffee aroma-statistical analysis of compositional Data[J].Talanta,2009,80(2):710-715.
- [8]Schenker S,Heinemann C.Impact of roasting conditions on the formation of aroma compounds in coffee 250 beans[J].Journal of Food Science,2002,67(1):60-66.
- [9]C SANZ C,MAEZTU L.Profiles of volatile compounds and sensory analysis of three blends of coffee:influence of different proportions of arabica and robusta and influence of roasting coffee with sugar[J].Journal of the Science of Food and Agriculture,2002,82(8):840-847.
- [10]MORALES A F.Effect of holding-time on sensory quality of brewed coffee[J].Food Quality and Preference,1989,1(2):87-89.
- [11]李妙清,张富县,许淼鑫,等.不同焙炒程度下哥伦比亚咖啡豆香气成分分析[J].食品工业,2017,38(8):83-86.
- [12]张丰,董文江,王凯丽,等.云南不同地区烘焙咖啡豆挥发性成分的HS SPME/GC MS分析[J].食品工业科技,2015,36(11):273-280.
- [13]李娜,张富县,李妙清,等.不同焙炒程度对罗布斯塔咖啡豆香气成分的影响[J].饮料工业,2019,22(1):49-55.
- [14]吕文佳,翟晓娜,杨剀舟,等.不同烘焙强度对云南咖啡主要挥发香气成分的影响[J].食品科学技术学报,2015,33(3):13-21.
- [15]周斌,任洪涛.烘焙程度对云南小粒咖啡香气品质的影响[J].食品研究与开发,2014,35(22):68-73.
- [16]余爽,杨建平,何平,等.哥伦比亚咖啡品种育苗技术[J].中国热带农业,2018(4):73-74.
- [17]李娜,张富县,李妙清,等.两种萃取方式与两品种咖啡豆对咖啡萃取液香气的影响[J].食品科技,2015,40(10):51-56.
- [18]吕文佳,刘云,杨剀舟,等.咖啡主要烘焙风味物质的形成及变化规律[J].食品工业科技,2015,36(3):394-400.
- [19]MOTTRAM D S.The Maillard reaction:source of flavour in thermally processed foods[M].Flavours and Fragrances.Springer,2007:269-283.
- [20]MESTDAGH F,GLABASNIA A,GIULIANO P.The craft and science of coffe[M].Amsterdam:Elsevier,2017:355-380.
- [21]LA P L,LIBERATORE A,AVELLONE G,et al.Analysis of furan in coffee of different provenance by head-space solid phase microextraction gas chromatography-mass spectrometry:effect of brewing procedures[J].Food Additives and Contaminants,2009,26(6):786-792.
- [22]陈仲娜,谢妍纯,谢欣妍.云南阿拉比卡咖啡冷萃和热萃香气分析[J].饮料工业,2019,22(3):44-52.
- [23]DART S K,NURSTEN H E,CLARKE R J et al.Coffee chemistry[M].Coffee Chemistry,1985,1.
- [24]韩怀宗.精品咖啡学下[M].北京:中国戏剧出版社,2012:80.
- [25]朱晨薇,李杰祎,白宇航等.咖啡壳酚类物质的提取与抗氧化性能分析[J].广州化工,2017,45(10):64-66,125.
- [26]刘佳妮,陈晓璇,陈仲娜,等.越南罗布斯塔咖啡速溶粉和萃取液的香气分析对比[J].饮料工业,2020,23(1):41-49.